Asparagus, sunflower seeds, caramelised buttermilk

Name: Asparagus, sunflower seeds, caramelised buttermilk
Yield: Serves 8 starter portions
Ingredients: salt and white pepper; 80 ml kale sauce – 10 ml per serving; salt; 1 lemon – to squeeze; 300 g sunflower seeds; 900 ml water; 40 g caramelised buttermilk – 5 g per serving; 40 ml olive oil; 40 green asparagus spears; 72 drops kale oil – 9 drops per serving; lime zest – to finish; 32 sunflower petals – 4 per serving; 8 g toasted sunflower seeds – 1 g per serving

Preparation info

Serves 8
starter portions

Difficulty
Easy

Appears in

Mile 8

By David Higgs

Published 2018

About

Asparagus does need to be well washed, as the heads contain fine sand. It’s best to place the rinsed spears in a bowl of water and leave for the sand to subside. I also prefer cooking the asparagus on the open fire from raw – it brings out a lovely sweetness.

Ingredients

Asparagus

40 green asparagus spears
40 ml olive oil
salt

Starter
Gluten-free
Vegetarian

Method

Wash the asparagus spears in cold water. Trim and peel the base of the stems to remove the woody/fibrous texture. Dress the asparagus in olive oil and grill. Season with salt.

In a pot, combine the sunflower seeds and water and boil until the seeds are soft. Transfer to a Thermomix jug or blender and blend until smooth. Season with salt, white pepper and a squeeze of lemon, and reserve.